Animal treat composition for delivery of oral medication

ABSTRACT

An animal treat composition for the oral administration of a medication to an animal is disclosed. The animal treat composition comprises an adhesive portion core and an outer portion. The adhesive portion adheres to oral medication inserted into the adhesive core of the treat for administration of the medication to an animal.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Divisional of U.S. application Ser. No.16/892,220, filed Jun. 3, 2020, which claims priority from ProvisionalApplication No. 62/856,594, filed Jun. 3, 2019, the contents of whichare hereby incorporated by reference in their entirety.

FIELD OF THE INVENTION

The present disclosure provides an animal treat composition for the oraladministration of a medication.

BACKGROUND OF THE INVENTION

In animal medicine, oral administration of a medication is oftenpreferred over other routes. For instance, the oral route requires lessspecialized training than administration of a medication by theintravenous route, thus making it suitable for pet owners to administera medication without veterinary assistance. However, oral administrationof a medication is not without its challenges. When an animal rejects anoral medication, the animal may not receive the complete course oftherapy, which results in poor outcomes for the treatment. Oralmedications are often rejected by animals because of the taste, smell,and texture of the medication, all of which an animal may findunpalatable.

Earlier attempts at formulating pilling treats have been unable tosuccessfully prevent detachment of the medication from the treat wheningested by the animal. Animals can easily detect the medication,separate the medication from treat components, and consume the treat butexpel the medication. This is because earlier attempts at formulatingtreats for oral administration have been unable to successfully preventdetachment of the medication from the treat when ingested by the animal.

To date, no dual-textured treat is known to deliver a sticky center withsufficient adhesive strength to prevent detachment of the medicationfrom the treat when ingested by the animal. In part, this is becauseformulations of the textures are not stable, equilibrating with eachother over time, allowing moisture or fat migration that effectstexture, performance, or appearance. Dual-textured treats that do exist,typically comprise a paste-like center portion and chewy, hard, orcrunchy outer portion, and do not exist in a format offering a softadhesive inner portion to allow for the insertion and adhesion to themedication. To provide a soft inner portion, existing formulationsinclude a high amount of fat, which does not provide sufficient adhesivestrength to retain the medication. However, a high fat content is notcapable of providing sufficient adhesive strength to prevent detachmentof the medication. This is partly because, to be sufficiently stickyentails a formulation having a high water content. In dual texturedtreats, such formulations are not stable, equilibrating with each otherover time, allowing moisture or fat migration that affects texture,performance, or appearance. To overcome this problem, existingapproaches include maintaining the food articles at frozen temperaturesto stop moisture or fat migrations, or applying an edible barrier tostop water and fat migration. In both shelf stable and frozentemperature approaches, barriers such as solid fats, shellac, or blendsand complex copolymers of shellac between the crunchy and the chewyregions, have been evaluated. When an edible barrier is used, thebarrier tends to deteriorate over time due to the development ofmicrofissures which can be aggravated by repeated temperature cycling.The edible barrier must also be relatively thick in order to assurecomplete segregation between the dissimilar textures, leading toundesirable palatability. Finally, high fat levels and shellacingredients are inconsistent with the perception of wholesomeness infood products, even in food products intended for pets.

Existing approaches to improve the textural stability and palatabilityof dual-textured pet treats with rigid and soft chewing characteristicshave not proven successful. Such approaches include maintaining the foodarticles at frozen temperatures to stop moisture or fat migrations, orapplying an edible barrier to stop water and fat migration. In bothshelf stable and frozen temperature approaches, barriers such as solidfats, shellac, or blends and complex copolymers of shellac between thecrunchy and the chewy regions, have been evaluated. When an ediblebarrier is used, the edible barrier tends to deteriorate over time dueto the development of microfissures which can be aggravated by repeatedtemperature cycling. The edible barrier must also be relatively thick inorder to assure complete segregation between the dissimilar textures,leading to undesirable palatability. Finally, high fat levels andshellac ingredients are inconsistent with the perception ofwholesomeness in food products, even in food products intended for pets.

What is needed, therefore, is an animal treat composition with improvedadhesive properties so that the animal treat adheres tightly to the oralmedication. It is further desirable and another object of the inventionto provide a dual-textured animal treat composition that maintains itsdistinct dissimilar outer and inner textures over an acceptable shelflife.

SUMMARY OF THE INVENTION

One aspect of the present disclosure encompasses an animal treat fordelivery of oral medication to an animal. The treat comprises asemi-solid adhesive inner portion surrounded by a semi-rigid outerportion. The adhesive portion comprises from about 5% to about 50% w/wof one or more sugars; a water content of about 15% w/w or more; astarch comprising a high content of amylopectin or a high ratio ofamylopectin to amylose; and a fat content of 3% or less w/w. The oralmedication can be a tablet, pill, capsule, or soft gel capsule.

The semi-solid adhesive inner portion can have the texture of a firmgel, a paste, or have an elastic texture. The adhesive inner portion andthe outer portion can comprise compatible starch contents and wateractivities. In some aspects, the starch is waxy rice starch, waxy maizestarch, waxy potato starch, tapioca starch, potato starch, orcombinations thereof; the sugars are glycerin, liquid or dry molasses,honey, sugar, dextrose, liquid or dried starch hydrolysate, orcombinations thereof; and the liquid or dried starch hydrolysate is cornsyrup, rice syrup, tapioca syrup, propylene glycol, sorbitol, orcombinations thereof.

The water content of the adhesive portion can range from about 15% w/wto about 45% w/w; or from about 20% w/w to about 45% w/w. The adhesiveportion can comprise about 10% w/w to about 20% w/w glycerin. Further,the adhesive inner portion can comprise about 20% w/w to 48% w/w sugar.

The water activity of the adhesive portion ranges from about 0.70 to0.85. Further, the adhesive portion can comprise a fat content of about1.5% w/w or lower. The animal treat can be acidified to a pH of 5.3 orless, a pH of about 3 or less, a pH ranging from about 4.5 to about 5.5,or a pH ranging from about 4.8 to about 4.9.

In some aspects, the adhesive portion comprises a thickening agent. Thethickening agent can be selected from polysaccharides, agar,carrageenan, cassia gum, carboxy methyl cellulose (CMC), gellan gum,guar gum, konjac gum, locust bean gum, methyl cellulose, hydroxy propylmethyl cellulose (HPMC), pectin, starch, glucomannan, galactomannan,xanthan gum, and carrageenan.

Another aspect of the present disclosure encompasses a device forcutting an extruded dual-textured food product. The device comprises acutting wheel comprising cutting wires strung between an axle and anouter rim, and a means for rotating the cutting wheel about the axle.The dual-textured product comprises an adhesive inner portion.

Yet another aspect of the present disclosure encompasses a method ofpreparing a dual-textured animal treat. The method comprises providingor having provided a first food material for forming an adhesiveportion; providing or having provided a second food material for formingan outer portion; co-extruding the first and second food materials toform a co-extruded stream such that the outer portion at least partiallysurrounds the adhesive portion, dividing the extrudate into portions toform the food product; and optionally subjecting the first and secondfood materials to sufficient temperature during extrusion to cook saidfirst and second food material as said material is extruded.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates an aspect of the method of use where an oralmedication is placed into the adhesive portion of the animal treatdescribed by inserting the oral medication into the adhesive portion.

FIG. 2 illustrates an animal treat in accordance with the presentdisclosure. The figure illustrates the inner adhesive portion and theouter portion of the animal treat.

FIG. 3 is a perspective front view of the treat cutting device.

FIG. 4 is a perspective rear view of the treat cutting device.

FIG. 5 is a front close-up view of the treat cutting device.

FIG. 6 is a side close-up view of the treat cutting device.

FIG. 7 is a perspective close-up front view showing the cutting wire,the treat chute and the conveyor belt.

FIG. 8 is a perspective close-up left back view showing the conveyorbelt.

FIG. 9 is a perspective close-up right back view showing the conveyorbelt.

FIG. 10 is a photograph of a scale apparatus for measuring cling ofadhesive compositions. A sample of an adhesive portion in a sample cupand an tablet with anchor attachment thereon are shown

FIG. 11 is a photograph of an anchored tablet pressed onto the adhesiveportion.

FIG. 12 is a photograph of an anchored tablet pressed into a sample andattached to the scale apparatus shown in FIG. 10.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to animal treats (also referred to hereinas a “pilling treat”) for administering an oral medication to an animal.The treats are dual-textured, comprising an adhesive inner portion, andan outer portion partially surrounding the inner portion. The innerportion has an adhesive strength capable of retaining a medication whenadministered to an animal and prevent the animal from expelling themedication. Conversely, the outer portion is not sticky, therebyfacilitating handling of the treat by a user and preventing the treatsfrom adhering to other treats in the packaging. Surprisingly, despitehaving inner and outer regions with distinctly dissimilar compositionsand textural characteristics, each portion maintains their respectivetextural integrity for extended periods, e.g., during storage.

The invention is based in part on a number of factors and combinationsof factors discovered by the inventor to provide all these beneficialcharacteristics. For instance, the inventors discovered:

-   -   that a starch comprising a high content of amylopectin or high        ratio of amylopectin to amylose does not contract or shrink        significantly during retrogradation;    -   that a treat comprising compatible starch contents in the inner        and outer portions significantly stabilizes the textural        integrity and beneficial characteristics of the inner and outer        portions; and    -   that a treat comprising compatible water activities in the inner        and outer portions stabilizes the textural integrity and        beneficial characteristics of the inner and outer portions.

I. Animal Treat

In one aspect, the present disclosure encompasses compositedual-textured animal treats comprising distinctly dissimilar outer andadhesive inner portions. Both portions of the animal treat are edibleand are designed to be palatable to the target animal. The outer portionof the composition partially surrounds the adhesive inner portion. Theouter portion is not substantially sticky, and can be sufficiently rigidto facilitate handling of the treat by a user and preventing the treatsfrom adhering to other treats in the packaging. The adhesive portion issufficiently sticky and malleable to allow insertion of a medication andprevent detachment from the pilling treat even when administered to ananimal. The animal treats have an enhanced shelf life, maintaining theirtextural integrity over extended periods of time. Further, the inner andouter portions can be in direct contact, without the necessity for aseparate, distinct barrier between the inner and outer portions toprotect the textural integrity of the portions.

A. Dual-Textured Animal Treat.

Dual-textured animal treats of the present disclosure can be of any sizeand shape suitable for administration to an animal. The treats can haveregular shapes such as cubes, cones, discs, or “kisses.” Alternatively,an animal treat may be formed into irregular shapes, or shapes that canprovide some additional benefits to the animal upon chewing. Forinstance, the treats can include protrusions to aid in cleaning theanimal's teeth. In some aspects, an animal treat composition isgenerally cylindrical (including square, rectangular, triangular,circular, elliptical, polyhedral, and irregular cylinders). In thisaspect, the outer portion surrounds the length of the cylinder to form atube-like configuration surrounding the adhesive portion.

Irrespective of the size and shape of the animal treat, the adhesiveportion is at least partially exposed through an opening in the outerportion to allow for insertion of the medicament. The opening in theouter portion is sized and configured to allow a human to push an oralmedication into the adhesive portion of the treat, for example, by usinga finger. For instance, when the animal treat is in the shape of acylinder, the adhesive portion may be exposed to the surface of thetreat composition at one or both ends of the cylinder. Referring toFIGS. 1 and 2, an aspect of an animal treat 100 is shown. The animaltreat 100 comprises an adhesive inner portion 110 partially surroundedby an outer portion 120. In FIG. 1 a medication 130 is being insertedinto the adhesive 110 through an opening 140 in the outer portion 120.

To prevent adhesion of the inner portions of treats to surfaces and toother treats during storage, the exposed adhesive portion may bepartially or entirely covered by a compatible material to reduce surfacestickiness, but not seal the exposed section. Alternatively, the exposedadhesive portion can be retracted from an opening in the outer portionto prevent contact of the inner portions to surfaces and other treatsduring storage.

The adhesive and the outer portions differ in texture, but may alsodiffer in color, taste, nutritional value, and appearance. An adhesiveportion may substantially take the shape and completely fill a cavitycreated within an outer portion. Alternatively, an adhesive portion maypartially fill a cavity within an outer portion. For instance, anadhesive portion may fill about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%,90%, or 95% or more of a cavity created within an outer portion. Anadhesive portion may conform to the contours of the inner cavity, or mayhave a shape distinct from the contours of an inner cavity. In oneaspect, an adhesive portion conforms to the contours of the innercavity.

An outer portion can comprise from about 5% to about 95% w/w of thetreat. For instance, the outer portion can comprise about 5, 10, 15, 20,25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or about 95% w/wof the treat. In some aspects, the outer portion comprises from about40% to about 60% w/w of the treat. Conversely, the adhesive portion cancomprise from about 5% to about 95% w/w of the treat. For instance, theadhesive portion can comprise about 5, 10, 15, 20, 25, 30, 35, 40, 45,50, 55, 60, 65, 70, 75, 80, 85, 90, or about 95% w/w of the treat. Insome aspects, the adhesive portion comprises from about 40% to about 60%w/w of the treat.

Palatability of an animal treat may be evaluated using any method ofdetermining the sensory evaluation of a food product. The term “sensoryevaluation” may be used to describe a scientific method used to evoke,measure, analyze, and interpret those responses to products as perceivedthrough the senses of sight, smell, touch, taste, and hearing. As willbe recognized by individuals skilled in the art, sensory evaluation caninclude the use a panel of evaluators, wherein test results are recordedbased on the responses of the evaluators to the products under test.Statistical analysis may then be employed to generate inferences andinsights regarding a product. For a pet food, a panel of evaluators maybe pets.

A treat of the present disclosure can be nutritionally complete for apet. Such nutritional characteristics can be provided by making ananimal treat, as a whole, nutritionally complete. For instance, anadhesive portion may provide a protein component of a treat, whereasother nutritional qualities of the treat are provided by the outerportion of the treat. Of course, it will be recognized that someingredients can perform more than one function. For instance, starch maybe used to provide nutritional qualities and also control texture andintegrity of a product. Further, sugars may be used as flavoring agents,palatability agents, and as softening agents, and proteins and meats canbe used as a palatant, a source of protein, or a flavoring agent.

Dual-textured animal treats maintain textural integrity between theouter portion and the adhesive inner portion. Textural integrity can bemaintained for a period ranging from about 1 day to about 4 years orlonger. For instance, textural equilibrium can be maintained for about1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 18, 24, or 36 months or longer.In some aspects, dual-textured treats maintain textural integritybetween a rigid outer portion and a semi-solid center portion for about24 months to about 36 months or longer.

The compositions of the adhesive and outer portions are compatible, orcomprise compatible ingredients, such that the textural integrity of thetreat can be maintained for extended periods of time. As used herein,the term “compatible,” when referring to a composition or ingredient,refers to compositions and ingredients that, when present in one of theportions, is compatible with compositions and ingredients in the otherportion such that the textural stability and integrity of the treat ismaintained even for extended periods of time. In some aspects, the innerand outer portions of the treat have compatible water activities andstarch compositions. While not wishing to be bound by theory, it isbelieved that compatible water activities and starch compositions of theinner and outer portions maintain the textural stability of the treat toprovide an extended shelf life.

As explained above, the water activities of the inner and outer portionscan be compatible. This is because significantly different wateractivities of adjoining compositions of the inner and outer portionscause the moisture in the inner and outer portions to diffuse untilequilibrium is reached, thereby altering the texture and functionalityof the treat. Conversely, treats comprising compatible water activitiesof the inner and outer portions extend the textural stability of theanimal treat of the present disclosure by preventing diffusion of waterbetween the inner and outer portions.

Quantitatively, water activity (A_(w)) is equal to the vapor pressure ofa composition divided by the vapor pressure of pure water under the sameconditions. Using this particular definition, pure distilled water has awater activity of exactly one, and the water activity of a food is belowone, and is dependent on the degree to which water is bound in a foodproduct. Using this definition, compatible activities of an inner andouter portions refer to water activities of the two portions that varyby than 1, 2, 3, 4, 5, 6, 7, 8, 9, or about 10%.

According to the instant disclosure, when a treat comprises starch, thestarch compositions of the inner and outer portions can be compatible.For instance, the inner and outer portions can have similarconcentrations of starch, similar compositions of various starches, asimilar or identical starch content, and combinations thereof. Asexplained further below, compatibility of the starch contents of theinner and outer portions can maintain similar retrogradation andmoisture management between the two portions.

In some aspects, compatible starch compositions of the inner and outerportions comprise a high content of amylopectin or a high ratio ofamylopectin to amylose. Amylose has a high tendency to retrograde, whileamylopectin has a low tendency to retrograde. Retrogradation of starchleads to physical shrinking of the starch mass. If a starch contracts,the integrity of the treat can be compromised. For example, a starchcontent of the outer portion having a high amylose content can contract,squeeze, and expose the adhesive portion, causing the treats to sticktogether. A starch high in amylopectin can be a starch from rice, waxyrice, corn, waxy maize, waxy potato, potato, tapioca or combinationsthereof for viscoelastic texture. A high ratio of amylopectin to amylosein the starch composition can range from about 60% amylopectin:40%amylose, to about 99% amylopectin:1% amylose.

B. Outer Portion of an Animal Treat Composition.

The outer portion of an animal treat comprises a non-sticky semi-rigidtexture to the animal treat. A semi-rigid texture of an outer componentmay be any soft or chewy, but rigid, non-sticky texture that may appealto a pet, and that can facilitate handling of the treat by a user wheninserting a medication. For instance, a semi-rigid outer portion may besufficiently rigid to provide a soft or firm texture, or a chewytexture. In some aspects, a rigid outer portion has a treat-liketexture. In other aspects, the semi-rigid texture can be sufficientlyrigid to break when flexed.

In some aspects, the outer portion is soft to firm in texture. A softouter portion may be ductile such that an animal's teeth can penetrateinto the outer portion without readily crumbling, breaking, or tearing,and may require multiple chews or compressions to break down. A firmtexture of the outer portion may be stiff and break or crack upon ananimal's teeth penetrating into the outer portion as the treat isconsumed. The particular characteristics of the chew can be controlledsuch that the ductility characteristics can vary based on the desiredfinished characteristics. As a result of the wide variations in chewingaggressiveness between different animals and breeds of animals, it isdesired to have a range of ductile characteristics. It is also desiredfor the animal treats to be such that ductile characteristics can bechanged to provide for various chew durations by a typical animal. Thus,the animal treat can be constructed such that it has a greater orshorter longevity dependent upon the desired final product.

Thickness of an outer portion can and will vary depending on the desiredstrength and durability, texture, shape, and method of manufacture of anouter portion. For instance, thickness of an outer layer may be about0.1 to about 10 mm thick or from about 1 to about 4 mm. In one aspect,the thickness ranges from about 2.5 to about 3.5 mm.

In some aspects, an outer portion of an animal treat has a water contentof less than about 50%, a water content ranging from about 1% to about45%, or a water content of less than about 25%.

In some aspects, an outer portion of an animal treat can have an A_(w)of less than about 0.9. For instance, the outer portion of the animaltreat of the present disclosure can have an A_(w) of about 0.10, 0.20,0.30, 0.40, 0.50, 0.60, 0.70, 0.80, or about 0.90. In some aspects theouter portion of the animal treat has an A_(w) ranging from about 0.40to about 0.90 or from about 0.50 to about 0.70. In one aspect, the A_(w)of the outer portion ranges from about 0.40 to about 0.85. In anotheraspect, the A_(w) of the outer portion is less than 0.8, or ranges fromabout 0.70 to about 0.80. As explained above, a water activity of theouter portion is compatible with the water activity of the adhesiveportion. Compatible water activities are water activities that aresubstantially analogous. For instance, the water activity of theadhesive portion can vary by no more than 1, 2, 3, 4, 5, 6, 7, 8, 9, orabout 10% from the water activity of the outer portion.

The outer portion of the animal treat is typically formulated with oneor more edible textural agents, one or more sugars, one or moreflavoring agents, one or more edible acidulants, preservatives, and mayinclude a gelling agent, salt, an emulsifier or surfactant, a colorant,and an antioxidant.

An edible textural agent is an important ingredient making up the outerportion of the animal treat. The edible textural agent is generally adry ingredient that, when mixed with wet ingredients, acts as a binderor thickener for the wet and dry ingredients. In some aspects, theedible textural ingredient is a flour or starch. Any flour suitable foruse in animal nutrition is generally acceptable within the outer portionof the animal treat provided the flour has a high amylopectin content,and provided the starch is compatible with a starch content of the innerportion. The flour may be processed or unprocessed and in some cases ispre-gelatinized. Similarly, any starch, including potato and cornstarches, may be used as a textural agent alone or in combination with aflour. The edible textural agent is present in the outer portion of theanimal treat in an amount compatible with an amount of starch found inthe inner portion. For instance, the outer portion comprises an amountof starch ranging from about 10% w/w to about 90% w/w of the outerportion of the animal treat composition, or from about 20% w/w to about50% w/w of the outer portion of the animal treat composition.

One or more edible acidulants can be included in the animal treat toimprove the flavor and adjust pH to optimum levels for mold inhibitorfunctionality. The acidulant can be an edible organic acid, an edibleinorganic acid, an edible acid salt, or combinations thereof. Examplesof edible organic acids that can be used are citric acid, acetic acid,tartaric acid, lactic acid, malic acid, succinic acid, adipic acid,fumaric acid, propionic acid, and sorbic acid. Examples of edibleinorganic acids that can be used are phosphoric acid, hydrochloric acid,and sulfuric acid. Examples of edible inorganic salts are monobasicsodium phosphate, monocalcium phosphate, aluminum sulfate, aluminumcalcium sulfate, and aluminum sodium sulfate. In some aspects, thepresent invention includes acetic acid, acidified calcium sulfate, orlactic acid in an amount equal to or less than about 1.5% of the outerportion of the animal treat. Alternative aspects may contain differentacidulants depending on the desired tartness of the animal treatcomposition.

Salt may also be present in the animal treat composition as a flavorenhancer in an amount equal to or less than about 1% w/w of the outerportion of the animal treat. Other ingredients may be added that canenhance the palatability, nutritional quality, and appearance of thetreat. For instance Flax Seed Meal may be added as a nutritiveenhancement for its Omega Fatty Acids and functional fiber.

A gelling agent can be used to increase the rigidity and tensilestrength, and modify texture the of the outer portion of the animaltreat composition and to help ensure that the outer portion maintainsits shape from production of the animal treat to its consumption by theanimal. Gelling agents include both natural and synthetic gelling agentssuch as gelatin, acacia, alginic acid, bentonite, carbomers,carboxymethyl cellulose, ethylcellulose, hydroxyethyl cellulose,hydroxypropyl cellulose, magnesium aluminum silicate, methylcellulose,poloxamers, polyvinyl alcohol, sodium alginate, tragacanth, and xanthangum. The gelling agent may be present in the outer portion in an amountranging from about 0.2% w/w to about 5% w/w of the outer portion of theanimal treat composition and may vary depending on the type of gellingagent. When gelatin is used, it is typically used in an amount rangingfrom about 0.1% to about 10% w/w to the outer portion, preferably fromabout 1% to about 3% w/w to the outer portion.

The flavor of the outer portion of the animal treat composition may alsobe enhanced by the use of one or more palatability enhancers.Palatability enhancers are formulation ingredients designed to improvethe sensory experience for the animal by providing the formulation withan improved smell, taste, texture, or visual appearance. Palatabilityenhancers are typically proprietary mixtures of ingredients sold by, forexample, ABF International® or Kemin® Industries. The amount ofpalatability enhancer used in the outer portion of the animal treat istypically less than 5% w/w, or more preferably less than 3% w/w. In apreferred aspect, the palatability enhancer is AFB Optimizor™, sold byABF International, St. Charles, Mo.

An animal protein: fresh, frozen, processed or stabilized animal meatmay provide an appealing flavor and palatability to the animal treat inaddition to certain nutritive benefits. Animal protein can be used togive the outer portion of the animal treat a flavor that is palatable tothe target animal. Alternatively, an animal-derived meal or dried meatcan be used. Suitable animal-derived meals include poultry meal, bonemeal, fish meal, fish processing by-products, meat meal, meat and bonemeal, poultry by-product meal, feather meal, and combinations thereof.The processed or stabilized animal meat or meal may be present in theouter portion of the animal treat in an amount ranging from about 1 toabout 20% of the outer portion, preferably from about 1.5% to about 15%of the outer portion. In one preferred aspect, flavor is provided to theouter portion of the animal treat by incorporation of about 5% poultrymeal and about 6% w/w stabilized chicken meat. In some aspects, themeaty flavor of the processed or stabilized animal meat or meal isenhanced by a smoke flavoring ingredient, which is incorporated into theouter portion in an amount equal to or less than about 1 w/w. Charsol®C-10, sold by Aceto Corporation, can be a smoke flavoring ingredient. Itwill be recognized that proteins and meats can be used as a palatant, asource of protein, or a flavoring agent, etc.

The outer portion of the animal treat is also typically formulated withan edible emulsifier or surfactant such as a lecithin, a mono- ordi-glyceride or an ester thereof, a sucrose ester, a sorbitan ester, orany other edible emulsifier commonly used in food or animal treats. Inone aspect, a dried yolk is used. When the edible emulsifier is a mono-or di-glyceride, it may be natural or synthetic. Naturally derived mono-and di-glycerides may be obtained from a variety of sources such assunflower, rapeseed, palm, or soya bean oil. The emulsifier orsurfactant is present in the outer portion formulation in an amountranging from about 0.5% to about 5% w/w to the outer portion. In oneaspect, lecithin is used in combination with a small amount of Dimodan®emulsifier, obtained from Danisco, Madison, Wis.

One or more sugars may be used in the outer portion of the animal treatto give the animal treat a desired sweetness and texture. As explainedabove, sugars may be used as flavoring agents, palatability agents, andas softening agents. The sugar can be any type of starch hydrolysatesuch as corn syrup, rice syrup, tapioca syrup, or derivatives such ashigh fructose corn syrup, high maltose corn syrup, glycerin or anacid-enzyme corn syrup. Other useful sugars are dextrose, glycerin,propylene glycol, maple sugar, maltose, sucrose, lactose, xylotol,glucose, and fructose. Granulated white and brown sugar as well asmaltodextrin or dried corn syrup can be used. In addition, a combinationof sugars can be used. The sugar may be present in the outer portion ofthe animal treat in an amount ranging from about 1% to about 25% w/w tothe outer portion, from about 15% to about 30% w/w, or about 10% toabout 20% w/w of the outer portion. In one aspect, the outer portioncomprises from about 10% w/w to about 20% w/w glycerin, and from about2.5% w/w to about 7% w/w rice syrup of the outer portion.

The outer portion of the animal treat may further include colorants suchas caramel color, iron oxide, titanium dioxide, FD&C dyes, aluminum lakecolors, natural pigments, or combinations thereof. The colorant is addedto the outer portion of the animal treat in an amount ranging from about0.5% to about 1.5% w/w to the outer portion. The amount depends on thecolorant used and the color desired. In one aspect, the colorant isCaramel Color P330. In another aspect Black Malted Barley from BriessMalt & Ingredients is used to add to the color of the outer portion.

The outer portion may additionally contain one or more preservatives. Apreservative inhibits microbial growth and/or preserves freshness bypreventing degradation of the animal treat ingredients. Preservativesinclude benzoic acid, sorbic acid, propionic acid, diethylpyrocarbonate, sorbate salts, and menadione, including the salts andesters thereof, or cultured products and cultured by-products thatdeliver mold inhibiting properties. The preservative is typicallypresent in the outer portion of the animal treat in an amount less thanabout 1 w/w of the outer portion. The outer portion of the animal treatcan contain cultured skim milk as a preservative.

Typically in addition to a preservative, the outer portion of the animaltreat will contain an antioxidant. Antioxidants also preserve thefreshness of certain ingredients, especially those prone to oxidativedegradation. Suitable antioxidants include, but are not limited to,ascorbyl palmitate, ascorbic acid, butylated hydroxyanisole (BHA),butylated hydroxytoluene (BHT), cetyl gallate, chlorogenic acid,6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline (ethoxyquin), ethylgallate, propyl gallate, tocopherols (i.e., alpha-, beta-, gamma- anddelta-tocopherol), tocotrienols (i.e., alpha-, beta-, gamma- anddelta-tocotrienols), tertiary butyl hydroquinone (TBHQ), thiodipropionicacid, trihydroxy, vitamin E, vitamin K, and combinations thereof. Theantioxidant is present in an amount sufficient to stabilize the treatcomposition for the pre-dated shelf life. Typically, the antioxidantmakes up less than 0.5% w/w of the outer portion of the animal treat.The antioxidant can be a tocopherol. In another aspect, the antioxidantis supplied to the outer portion of the animal treat composition byNature Ox™, sold by Kemin Industries, Des Moines, Iowa, which is amixture including tocopherol.

C. Adhesive Inner Portion.

The adhesive portion of the dual-textured animal treat composition is asticky semi-solid mass characterized by a sufficient viscosity that issolid but malleable with minimal pressure. For instance, the adhesiveportion can have the texture of a firm gel, a paste, or have an elastictexture. The adhesive portion is designed to receive an oral medication.The oral medication is inserted into the semi-solid mass with minimalforce. The composition's adhesive portion is also characterized byadhesiveness that allows the adhesive portion to adhere to the oralmedication and to prevent the animal from separating the oral medicationfrom the animal treat composition.

The inner portion has an adhesive strength capable of retaining amedication when administered to an animal and prevent the animal fromexpelling the medication. The adhesive strength can be measured by,e.g., attaching a medication to a composition of an inner portion, anddetermining the amount of the composition adhered to the medication whenthe medication is removed from the inner portion. The adhesive strengthof the inner portion can and will differ depending on the composition ofthe inner portion and the medication, among other variables.

The adhesive portion of the animal treat can be formulated with one ormore sugars, a viscosity enhancing agent, a gelling agent, a flavoringagent, an edible emulsifier or surfactant, an edible acidulant, apreservative, a salt, water, an antioxidant and combinations thereof.Sugars, viscosity enhancing agents, gelling agents, flavoring agents,edible emulsifiers or surfactants, edible acidulants, preservatives, andantioxidants can be as described above.

The adhesive portion comprises a fat content of about 5% w/w or lower,3% w/w or lower, 2% w/w or lower, 1% w/w or lower, or about 0.5% w/w orlower of the adhesive portion. While not wishing to be bound by theory,a low fat content of the adhesive portion as described hereincontributes to the stickiness of the adhesive portion and the adhesivenature that the treat is capable of achieving. Further, a low fatcontent reduces the need for an emulsifier in the adhesive portion.

In contrast to the outer portion, the adhesive portion of the animaltreat composition comprises a significantly higher amount of water andsugar. This higher amount of sugar and water significantly contributesto the balance of properties exhibited by the treat to provide theimproved characteristics of the treat.

As noted previously, the adhesive portion of the animal treat isformulated with one or more sugars. The sugar provides sweetness to theadhesive portion of the animal treat, provides water binding and texturesoftening, and also adds to the stickiness of the adhesive portion,which is important for holding the oral medication to the adhesiveportion of the treat. Sugars suitable for the adhesive portion of theanimal treat composition can be dried or liquid starch hydrolysates suchas: corn syrup, rice syrup, tapioca syrup, or molasses, honey, dextrose,glycerin, propylene glycol, maple sugar, maltose, sucrose, lactose,xylitol, glucose, or fructose used individually or in combination.Granulated white or brown sugar may also be used. The adhesive portioncan comprise from about 5% w/w to about 50% w/w, or about 25% w/w toabout 50% w/w of one or more sugars. The sugars can be chosen fromglycerin, liquid or dried starch hydrolysates such as corn syrup, ricesyrup, tapioca syrup, or other sugars such as molasses, honey, sugar,dextrose, propylene glycol, and combinations thereof w/w to the adhesiveportion. The adhesive portion of the animal treat can contain from about5% w/w to about 50% w/w or from about 20% w/w to about 50% w/w of thesugar w/w of the adhesive portion. The adhesive portion of the animaltreat can also contain from about 25% w/w to about 45% w/w of the sugar.In one aspect, the adhesive portion of the animal treat contains fromabout 10% w/w to about 20% w/w dried corn syrup, from about 10% w/w toabout 20% w/w granulated sugar, and from about 5% w/w to about 10% w/wmaltodextrin of the adhesive portion. In another aspect, the adhesiveportion of the animal treat composition contains about 30% w/w of asugar that is a mixture of granulated sugar and dry corn syrup. Andstill in another aspect, the adhesive portion of the animal treatcontains 10% w/w dried molasses, 4% w/w dried rice syrup, 16% w/wglycerin, and 14% w/w liquid rice syrup. In one aspect, the adhesiveportion contains from about 10% to about 20% w/w glycerin of theadhesive portion, from about 10% w/w to about 20% w/w corn syrup of theadhesive portion, and from about 1% w/w to about 5% w/w propylene glycolof the adhesive portion. In another aspect, the adhesive portioncontains from about 5% w/w to about 25% w/w, about 10% w/w to about 20%w/w or about 12% w/w to about 18% w/w glycerin of the adhesive portion,from about 12% w/w to about 18% w/w corn syrup of the adhesive portion,and from about 1% w/w to about 3% w/w propylene glycol of the adhesiveportion. In another aspect, the adhesive portion contains about 16% w/wof corn syrup, about 2.5% w/w propylene glycol, and about 13% w/w ofglycerin.

The adhesive portion can comprise 15% w/w or more water, 20% w/w or morewater, 35% w/w or more water, 40% w/w or more water, 34% w/w or morewater to the adhesive portion. In some aspects, the adhesive portioncomprises from about 30% w/w to about 40% w/w water. In other aspects,the adhesive portion comprises from about 32% w/w to about 37% waterw/w. In yet other aspects, the adhesive portion comprises 15% w/w ormore water.

The adhesive portion of the animal treat may also contain a viscosityenhancing agent. A viscosity enhancing agent, in the context of theinvention, increases the viscosity of the adhesive portion of the animaltreat so that the adhesive portion is semi-solid, but malleable whenpressure is applied. The adhesive portion is a semi-solid mass. In theabsence of pressure, the adhesive portion maintains the shape that it isextruded or molded into; when pressure is applied, the adhesive portionis malleable such that an oral medication can be pushed into theadhesive portion. The viscosity enhancing agent may be chosen from avariety of viscosity enhancing agents such as garbanzo bean flour,arrowroot flour, corn flour, corn starch, wheat flour, rice flour,katakuri starch, potato starch, sago, and tapioca flour. For the purposeof this technology the viscosity enhancing agents include all forms ofthe sources; whole or partial and all species of the source. Theviscosity enhancing agent is present in the adhesive portion of theanimal treat in an amount ranging from about 10% w/w to about 23% w/w tothe adhesive portion of the animal treat. In one aspect, the viscosityenhancing agent is a corn starch sold under the trade name Ultra-sperse®A. In another aspect a combination of Ultra-sperse® A and rice flour isused. Further, in another aspect, a corn starch is used sold under thetrade name Mira-Thik® 603.

The adhesive portion may also contain a gelling agent which adds to theviscous properties of the adhesive portion. The gelling agents of theadhesive portion may be the same as the gelling agents described inSection I(B). In one aspect, gelatin is the gelling agent and it isincluded in the adhesive portion of the animal treat in about 1% w/w tothe adhesive portion of the animal treat.

The adhesive portion of the animal treat composition also may containone or more flavoring agents, to make the treats more appealing.Flavoring agents include but are not limited to animal proteins, animaldigests, meat meals, animal by-products, flavorings, compounded flavors,extractives, flavor enhancers, vegetables, fish proteins, fishby-products, crustation proteins, crustation by-products, and anyadditive that delivers flavor or palatability enhancement. In oneaspect, the flavoring agent is added to the adhesive portion of theanimal treat in an amount ranging from about 2% w/w to about 10% w/w.

The adhesive portion of the animal treat can also be formulated toinclude an edible emulsifier or surfactant such as egg yolk, a lecithin,a mono- or di-glyceride or an ester thereof, a sucrose ester, a sorbitanester, or any other edible emulsifier commonly used in food or animaltreats. The emulsifier or surfactant may be as described in SectionI(B). When used in the adhesive portion of the animal treat composition,it is formulated in an amount less than about 1% w/w. In some aspects,the emulsifier is Dimodan® brand emulsifier, obtained from Danisco,Madison, Wis.

The adhesive portion of the animal treat may also contain a palatabilityenhancer, an edible acidulant, a preservative, a salt, and anantioxidant as described in Section I(B). As explained above, theadhesive portion contains compatible starch composition and wateractivities as compared with the outer portion of the treat. Thecompatibilities contribute to maintaining similar retrogradation andmoisture management between the two portions. If compatibility does notexist, the outer portion can retrograde more than the adhesive portioncausing the adhesive portion to be squeezed out the ends of the treat.Similarly, if water activities are not similar, the moisture willequilibrate and move from one portion to the other portion, causingphysical changes and potential swelling or shrinking causingdistortions, cracking of the outer portion, or squeezing of the adhesiveportion out the ends of the outer portion.

The inner portion can be acidified to improve elasticity of the adhesivepotion. Acidulants suitable for use to acidify the inner portion can beas described above in Section I(B) above. Any concentration of acidulantcan be included in the animal treat, provided the pH of the innerportion is acidified to a desired pH. In some aspects, the inner portionof the treat is acidified. For instance, the inner portion can beacidified to a pH ranging from about 4.5 to about 5.5, a pH of 5.3 orless, a pH of 5 or less, a pH of 3 or less, or a pH ranging from about 2to about 3. In other aspects, the inner portion can further compriseenzymes that can improve elasticity of the adhesive portion.Non-limiting examples of enzymes include amylases, isoamylases,proteases, and combinations thereof. In some aspects, the inner portioncomprises monoglycerides to improve elasticity of the adhesive potion.The concentration of monoglycerides can and will vary depending on thecomposition of the treat, the desired elasticity of the treat, theanimal for which the treat is intended, and the medication to beadministered, among other variables. Any concentration of monoglyceridescan be used to improve elasticity provided the inner portion maintainsthe desired adhesive properties.

II. Method of Providing an Oral Medication to an Animal

In another aspect, the present disclosure encompasses a method foradministering an oral medication to an animal using the animal treatdescribed in Section I above. The method comprises inserting an oralmedication into the adhesive portion of the animal treat andadministering the medicated treat to the animal to the animal. Theanimal can be a companion animal such as a dog or a cat. The oralmedication can be any form of oral medication such as a tablet, capsule,soft gel, or pill.

The method of providing the oral medication to an animal is beneficialbecause the animal treat composition adheres tightly to the oralmedication such that once inserted into the adhesive portion, theadhesive portion adheres to the oral medication, and an animal cannotremove the oral medication from the animal treat composition.

III. Method for Preparing an Animal Treat Composition

In yet another aspect, the present disclosure encompasses a method forpreparing the animal treat composition described herein. A method maycomprise injection molding, extrusion, co-extrusion, rotary molding,compression molding, sheeting, and sheet casting.

In one aspect, a method comprises obtaining or having obtained anadhesive portion and an outer portion, and using the outer portion topartially or fully cover the adhesive portion, thereby forming thedual-textured animal treat. The inner and outer portions can be formedusing any method known in the art for forming and shaping a food or feedcomposition.

In another aspect, a method comprises extruding a first food materialand a second food material. The first food material can be co-extrudedat the same time with a second food material.

In one aspect, a method of forming an animal treat comprisesco-extruding the inner and outer portions to form a co-extruded treat.The method can comprise providing a first food material for forming asemi-solid adhesive portion; providing a second food material forforming a semi-rigid outer portion; providing a co-extrusion device;co-extruding the first and second food materials to form a co-extrudedstream such that an outer rigid component is at least partiallysurrounding an inner semi-solid component; and dividing or cutting theextrudate into portions to form the dual-textured treat.

Co-extrusion devices capable of co-extruding a dual-textured foodproduct comprising a soft adhesive portion and a semi-rigid outerportion are known in the art. A co-extrusion device suitable forproducing a treat of the present disclosure is capable of extrudingingredients of an adhesive portion and extruding ingredients of an outerportion around and at least partially surrounding the adhesive portionto form food products such that an outer rigid portion is distributedabout an inner semi-solid portion. Such a device generally comprises: afirst extruder for extruding an adhesive portion; a second extruder forextruding an outer portion; a manifold for combining the product of thefirst and second extruders and a die assembly for forming a co-extrudedstream such that an outer semi-rigid component at least partiallysurrounds an inner semi-solid component.

Generally speaking, extruders are devices which include an elongated,tubular barrel, a material inlet at one end of the barrel, and arestricted orifice adjacent the remaining end thereof. One or moreelongated, axially rotatable, flighted extrusion screws are situatedwithin the barrel and serve to transport material along the length ofthe barrel. One class of extruders is single screw extruders, whichinclude a single, elongated extruder screw within a substantiallycircular barrel. Another general class of extruders is the so-calledtwin screw extruders, which have a pair of juxtaposed elongated,flighted screws within a complemental barrel having a pair ofside-by-side, frustocylindrical sections. The screws in such a twinscrew device may be counter-rotating (i.e., the screws rotate in anopposite direction relative to each other), or co-rotating (i.e., bothscrews rotate either clockwise or counterclockwise). A twin screwextruder is capable of extruding a moistened food mixture underpressure, self-generated heat and added heat sufficient to cook a foodmixture, or under both pressure and heat. Co-extrusion devices which maybe used to co-extrude center-filled foods are known in the art and maybe as disclosed in, for instance, U.S. Pat. Nos. 3,241,503; 3,480,445;3,499,766; and 4,275,647, the disclosures of all of which areincorporated herein in their entirety by reference.

When a process comprises using a co-extrusion device, the devicecomprises a first extruder for extruding a semi-solid inner component,and a second extruder for extruding an outer component. The secondextruder can be capable of extruding a moistened food mixture under heatsufficient to cook the food mixture, and to be extruded in a semi-rigidready-to-eat semi-moist form. In some aspects, both extruders aretwin-screw extruders. A co-extrusion device used in a process forpreparing the animal treat composition of the present disclosure canalso comprise a means for temperature increase in addition to theviscous dissipation of mechanical energy and thermal transfer from thewalls of a twin-screw extruder. Additional means for temperatureincrease are well known in the art, and may include the introduction ofsteam either into a pre-conditioner or directly into the barrel of anextruder.

The inner and/or outer components can be cooked during extrusion, forexample, by subjecting the mixtures to elevated temperatures. In someaspects, a starch is unmodified, and is cooked during the extrusionprocess. In some aspects, the components may be subjected to atemperature of more than 100° C. in the extrusion process. In oneaspect, the components are subjected to a temperature of about 100° F.to about 300° F. or about 155° F. to about 210° F.

A device of the present invention can further comprise a means forcutting a co-extruded animal treat which cuts co-extruded streams intoindividual discreet product pieces, a means for cooling a co-extrudedanimal treat, and a means for coating sticky portions of the treatexposed during cutting with material to cover the sticky surface, andkeep co-extruded and cut animal treat pieces from sticking to oneanother. A device can be as described in Section IV below.

In some aspects, a means for coating sticky portions of the treat areparticulate material, such as flavor beads. In some aspects, the flavorbeads have a size ranging from about 0.1 mm to about 5 mm, can be 1, 2,3, 4, 5 mm in size or less, or have a size ranging from about 0.1 mm toabout 1 mm. A composition of the particulate material can be asdescribed in Example 5.

As described in Section I(A) above, an adhesive portion can completelyfill a cavity created within an outer portion, or an adhesive portionmay partially fill a cavity created within an outer portion.Additionally, in another element of this technology, the outer portioncan only partially cover the adhesive portion, allowing the adhesiveportion to be exposed on one, two, or three sides of an animal treat.When an adhesive portion completely fills a cavity created within anouter portion, it is believed that a certain pressure on the flow ofcore material in the radial direction is necessary to completely andtightly fill the void center volume of an extruded outer portion. Assuch, material of an adhesive portion can be injected into an outerportion during co-extrusion at a volumetric flow rate slightly greaterthan needed to fill the void center volume of the shell. Alternatively,material of an adhesive portion is injected into an outer portion duringco-extrusion at a volumetric flow rate slightly less than needed to fillthe void center volume of the shell to partially fill a cavity within anouter portion.

IV. Treat Cutting Device

In yet another aspect, the disclosure provides a device for cutting theproduct. In some aspects, the product is an extruded product. In someaspects, the product is a food product. In other aspects, the product isa co-extruded product. In another aspect, the product is a co-extrudedfood product. In one aspect, the product is a dual-textured treat foradministering a medication to an animal described in Section I above. Insome aspects, the inner portion of the dual-textured food product isadhesive, and the adhesive inner portion of the cut piece is exposed.

The device is especially useful for cutting a sticky extruded productwithout the product sticking to the device, even if the product is warm.Existing cutting systems used in the extrusion industry utilize eitherhard, fixed wedge blades, spring plate blades, or knife blades fixed tospinning fly knives. Using these cutting systems, an adhesive productsticks readily to any surface it contacts (especially when hot) and as aresult, all knives used to attempt to cut theses pilling treatsimmediately build up with the adhesive product and quickly eliminate anyability to cut successfully. Even when a lubricating liquid oranti-sticking spray is applied to the knife blades, the adhesive productquickly builds up on the blades and the system fails to cut the product.A special cutting system is needed to successfully cut a sticky productsuch as the pilling treat having a sticky center as disclosed herein.

Referring to the drawings in FIGS. 3-9, the cutting device 1 comprises acutting wheel 11 comprising cutting wires 3 strung between an axle 10and an outer rim 2. In some aspects, the cutting wires 3 are spacedevenly at the outer rim 2. The cutting wheel 11 is rotatably attached toa frame 5 at the axle 10 such that the cutting wheel 11 is capable ofrotating about the axle 10. The cutting wheel 11 can comprise 1, 2, 3,4, 5, 6, 7, 8, 9, 10 or more cutting wires 3. In some aspects, thecutting wheel 11 comprises 6 cutting wires. The diameter of the cuttingwires 3 can range from about 0.1 to about 10 mm in diameter. A smallersurface area of a wire provides a cleaner cut. In some aspects, thecutting wires 3 have a diameter of about 3 mm or less. In some aspects,the cutting wires 3 have a diameter of about 2 mm or less. The cuttingdevice 1 can further comprise tensioners (not shown) for tensioning thewires 3 for continued efficient cutting of the food material. Forinstance, the tensioner can be similar to a guitar tensioner.

The device 1 further comprises a means for rotating the cutting wheel 11about the axle 10. The means can be a belt 8 movably engaging thecutting wheel 11, and movably engaging a means of moving the belt 8,such as a motor 7. The belt 8 can engage the cutting wheel 11 at theouter rim 2 of the cutting wheel 11. The motor 7 can be attached to theframe 5.

The cutting device 1 can further comprise a means for carrying theextruded product (not shown) and positioning the product for cutting bythe cutting wires 3. The means can be a conveyor belt 9, such that theconveyor belt 9 conveys the extruded product perpendicularly to thecutting wheel 11 and positions the extruded product to pass through thecutting wheel 11, thereby disposing the product for cutting by thecutting wires 3. Each cutting wire 3 cuts the extruded product conveyedby the conveyer belt 9 into a cut piece (not shown) of the extrudedproduct when the cutting wheel 11 rotates about the axel 10.

The cutting device 1 can further comprise a means for delivering the cutpieces of product. The means can be a chute 4 attached to the frame 5,and disposed in a manner to catch the cut pieces of the extruded productafter the product is cut.

In some aspects, the device 1 further comprises means of delivering aparticulate material (not shown) to the product at the cutting wire 3,during cutting of the product. In some aspects, the means of deliveringa particulate material is one or more container 6 attached to the outerrim 2 of the cutting wheel. The particulate material can be flavor bitsas described above or can be a compatible powder like magnesium stearateto coat the exposed adhesive portion and prevent adhesion of the innerportions of treats to surfaces and to other treats during storage. Insome aspects, the device 1 comprises one or more container 6 attached tothe outer rim 2 of the cutting wheel 11, wherein each container 6 isoperable to deliver the particulate material to the extruded product atthe cutting wire 3 when the cutting wheel 11 rotates about the axel 10.In some aspects, the inner portion of the dual-textured food product isadhesive, and the adhesive inner portion of the cut piece is exposed. Insome aspects, the inner portion of the dual-textured food product isadhesive, the adhesive inner portion of the cut piece is exposed, theparticulate material is magnesium stearate powder, and delivering themagnesium stearate to the to the extruded product at the cutting wire 3coats the exposed adhesive portion of the cut piece. In other aspects,the inner portion of the dual-textured food product is adhesive, theadhesive inner portion of the cut piece is exposed, the particulatematerial is flavor bits, and delivering the magnesium stearate to the tothe extruded product at the cutting wire 3 coats the exposed adhesiveportion of the cut piece.

The number of cutting wires 3, the speed of introducing the product tothe device 1, as well as the speed of rotation of the cutting wheel 11can be optimized to cut the product to a desired length. Further, thetiming of movement of the cutting wheel 11 can be synchronized with theextrusion rate of a product to provide individual co-extruded productshaving an approximately predetermined size and weight.

Definitions

Unless otherwise defined, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of skill in theart to which this invention belongs at the time of filing. Ifspecifically defined, then the definition provided herein takesprecedent over any dictionary or extrinsic definition. Further, unlessotherwise required by context, singular terms shall include pluralities,and plural terms shall include the singular. Herein, the use of “or”means “and/or” unless stated otherwise. All patents and publicationsreferred to herein are incorporated by reference.

As used herein, the terms “about” and “approximately” designate that avalue is within a statistically meaningful range. Such a range can betypically within 20%, more typically still within 25%, and even moretypically within 50% of a given value or range. The allowable variationencompassed by the terms “about” and “approximately” depends on theparticular system under study and can be readily appreciated by one ofordinary skill in the art.

As used herein, “a” and “an” mean one or more, unless otherwiseindicated.

As used herein, “animals” refers to non-human vertebrates. Especiallycontemplated are companion animals. Examples of companion animalsinclude, but are not limited to, cats, dogs, rabbits, ferrets, gerbils,hamsters, chinchillas, guinea pigs, and domesticated rats.

As used herein, the term “ductility” is defined as a cohesive materialwhose shape can be modified under force or after being stretched, andmay have a propensity to return to its original shape.

Although the invention described herein is susceptible to variousmodifications and alternative iterations, specific aspects thereof havebeen described in greater detail above. It should be understood,however, that the detailed description is not intended to limit theinvention to the specific aspects disclosed. Rather, it should beunderstood that the invention is intended to cover all modifications,equivalents, and alternatives falling within the spirit and scope of theinvention as defined by the claim language.

EXAMPLES

All patents and publications mentioned in the specification areindicative of the levels of those skilled in the art to which thepresent disclosure pertains. All patents and publications are hereinincorporated by reference to the same extent as if each individualpublication was specifically and individually indicated to beincorporated by reference.

The publications discussed throughout are provided solely for theirdisclosure before the filing date of the present application. Nothingherein is to be construed as an admission that the invention is notentitled to antedate such disclosure by virtue of prior invention.

The following examples are included to demonstrate the disclosure. Itshould be appreciated by those of skill in the art that the techniquesdisclosed in the following examples represent techniques discovered bythe inventors to function well in the practice of the disclosure. Thoseof skill in the art should, however, in light of the present disclosure,appreciate that many changes could be made in the disclosure and stillobtain a like or similar result without departing from the spirit andscope of the disclosure, therefore all matter set forth is to beinterpreted as illustrative and not in a limiting sense.

Example 1. Adhesive Portion Comprising High Water Content

To prepare the adhesive portion of the animal treat on the bench top inan attempt to approximate thermal extrusion conditions, the dryingredients are blended together. The wet ingredients are combinedseparately from the dry ingredients. The dry ingredients are then addedto the wet ingredients and the ingredients are mixed until consistent.The mixture is then quickly heated to 195-205° F., placed into a foodprocessor, and processed at high speed for about 40 seconds to simulate“sheer” forces similar to those that would be seen in production throughextrusion.

In this example, formulations for the adhesive portion of an animaltreat of the invention are prepared using a high water content in anattempt to achieve better adhesion to oral medication in the form of apill. Tables 1-16 depict the ingredients and amounts of the ingredientsused to prepare the adhesive portion of the animal treat.

TABLE 1 Batch Size 150 g Formula #1 C Weight in Wt % grams G Pregel RiceFlour 0% 0 Pregel Corn Flour 10.41% 15.61 Pregel Wheat Flour 0.00% 0Pregel Potato 10.41% 15.61 Gelatin 0.00% 0 Palatants Sweet Potato Powder0.00% 0 Black Melted Barley 0.00% 0 SD Chicken meat 0.00% 0 AFB LiverDigest 0.00% 0 AFB Palatant 0.00% 0 Salt 0.00% 0 Chicken Digest 0.00% 0Stabilizer Micro Guard 1.50% 2.25 Potassium Sorbate Humectant Dried RiceSyrup 0.00% 0 Dried Molasses 13.25% 19.87 Sugar 0.00% 0 Dried Rice Syrup0.00% 0 Corn Syrup 23.90% 35.85 Glycerin 15.30% 22.95 Rice Syrup 0.00% 0Acidifier Phosphoric Acid 0.24% 0.36 Acidified Calcium Sulfate WaterProcess water 25.00% 37.50 100.00% 150.01 0.00

TABLE 2 Batch Size 150 g Formula #2 C Glue Pregel Rice Flour 12.03%18.05 Backbo Pregel Corn Flour 0.00% 0.00 Pregel Wheat Flour 0.00% 0.00Pregel Potato 0.00% 0.00 Gelatin 0.00% 0.00 Palatants Sweet PotatoPowder 0.73% 1.10 Black Melted Barley 0.00% 0.00 SD Chicken meat 1.57%2.36 AFB Liver Digest 0.20% 0.30 AFB Palatant 0.08% 0.12 Salt 0.39% 0.59Chicken Digest 4.25% 6.38 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate 0.00% 0.00 Humectant Dried Rice Syrup 0.00% 0.00 Dried Molasses0.00% 0.00 Sugar 10.84% 16.26 Dried Rice Syrup 15.39% 23.09 Corn Syrup7.85% 11.78 Glycerin 12.17% 18.26 Rice Syrup 0.00% 0.00 AcidifierPhosphoric Acid Acidified Calcium Sulfate Water Process water 33.00%49.50 100.00% 150.01 0.00

TABLE 3 Batch Size 150 g Formula #3 C Glue Pregel Rice Flour 0.00% 0.00Backbone Pregel Corn Flour 14.50% 21.75 Pregel Wheat Flour 0.00% 0.00Pregel Potato 0.00% 0.00 Gelatin 2.00% 3.00 Palatants Sweet PotatoPowder 0.00% 0.00 Black Melted Barley 1.00% 1.59 SD Chicken meat 1.78%2.67 AFB Liver Digest 0.27% 0.40 AFB Palatant 0.12% 0.18 Salt 0.48% 0.71Chicken Digest 4.25% 6.38 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate Humectant Dried Rice Syrup 2.00% 3.00 Dried Molasses 12.53%18.80 Sugar 0.00% 0.00 Dried Rice Syrup 0.00% 0.00 Corn Syrup 0.00% 0.00Glycerin 13.81% 20.71 Rice Syrup 12.65% 18.97 Acidifier Phosphoric Acid0.00% Acidified Calcium Sulfate 0.00% Water Process water 33.12% 49.68100.00% 150.01 0.00

TABLE 4 Batch Size 150 g Formula #4 C Glue Pregel Rice Flour 0.00% 0.00Backbone Pregel Corn Flour 0.00% 0.00 Pregel Wheat Flour 15.00% 22.50Pregel Potato 0.00% 0.00 Gelatin 1.77% 2.65 Palatants Sweet PotatoPowder 0.00% 0.00 Black Melted Barley 0.00% 1.50 SD Chicken meat 0.00%2.65 AFB Liver Digest 0.00% 0.00 AFB Palatant 0.00% 0.00 Salt 0.00% 0.00Chicken Digest 5.60% 8.40 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate Humectant Dried Rice Syrup 0.00% 0.00 Dried Molasses 0.00% 0.00Sugar 10.00% 15.00 Dried Rice Syrup 17.00% 25.50 Corn Syrup 8.84% 13.25Glycerin 14.00% 21.00 Rice Syrup 0.00% 0.00 Acidifier Phosphoric Acid0.00% Acidified Calcium Sulfate 0.00% Water Process water 23.53% 35.30100.00% 150.00 0.00

TABLE 5 Batch Size 150 g Formula #5 C Glue Pregel Rice Flour 0.00% 0.00Backbone Pregel Corn Flour 0.00% 0.00 Pregel Wheat Flour 0.00% 0.00Pregel Potato 11.72% 17.58 Gelatin 1.56% 2.34 Palatants Sweet PotatoPowder 0.20% 0.30 Black Melted Barley 1.17% 1.76 SD Chicken meat 1.56%2.34 AFB Liver Digest 0.78% 1.17 AFB Palatant 0.86% 1.29 Salt 0.39% 0.59Chicken Digest 0.00% 0.00 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate Humectant Dried Rice Syrup 15.31% 22.97 Dried Molasses 10.78%16.17 Sugar 0.00% 0.00 Dried Rice Syrup 0.00% 0.00 Corn Syrup 0.00% 0.00Glycerin 14.00% 21.00 Rice Syrup 5.41% 8.12 Acidifier Phosphoric AcidAcidified Calcium Sulfate 0.38% 0.57 Water Process water 34.37% 51.56100.00% 150.00 0.00

TABLE 6 Batch Size 150 g Formula #6 C Glue Pregel Rice Flour 0.00% 0.00Backbone Pregel Corn Flour 0.00% 0.00 Pregel Wheat Flour 0.00% 0.00Pregel Potato 8.00% 12.00 Gelatin 8.00% 12.00 Palatants Sweet PotatoPowder 0.00% 0.00 Black Melted Barley 1.00% 1.50 SD Chicken meat 1.80%2.70 AFB Liver Digest 0.80% 1.20 AFB Palatant 0.80% 1.20 Salt 0.50% 0.75Chicken Digest 0.00% 0.00 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate Humectant Dried Rice Syrup 13.35% 20.03 Dried Molasses 10.00%15.00 Sugar 0.00% 0.00 Dried Rice Syrup 0.00% 0.00 Corn Syrup 10.00%15.00 Glycerin 14.00% 21.00 Rice Syrup 0.00% 0.00 Acidifier PhosphoricAcid Acidified Calcium Sulfate 0.25% 0.38 Water Process water 30.00%45.00 100.00% 150

TABLE 7 Batch Size 150 g Formula #1 D Glue Pregel Rice Flour 0% 0Backbone Pregel Corn Flour 7.25% 10.88 Pregel Wheat Flour 0.00% 0 PregelPotato 7.25% 10.88 Gelatin 0.00% 0 Palatants Sweet Potato Powder 0.00% 0Black Melted Barley 0.00% 0 SD Chicken meat 0.00% 0 AFB Liver Digest0.00% 0 AFB Palatant 0.00% 0 Salt 0.00% 0 Chicken Digest 0.00% 0Stabilizer Micro Guard 1.50% 2.25 Potassium Sorbate Humectant Dried RiceSyrup 0.00% 0 Dried Molasses 8.73% 13.10 Sugar 10.00% 15.00 Dried RiceSyrup 15.39% 23.00 Corn Syrup 23.90% 11.00 Glycerin 7.33% 18.26 RiceSyrup 0.00% 0 Acidifier Phosphoric Acid Acidified Calcium Sulfate 0.38%0.57 Water Process water 30.00% 45.00 100.00% 150.01 0.00

TABLE 8 Batch Size 150 g Formula #1 E Glue Pregel Rice Flour 0% 0Backbone Pregel Corn Flour 7.25% 10.88 Pregel Wheat Flour 0.00% 0 PregelPotato 7.25% 10.88 Gelatin 0.00% 0 Palatants Sweet Potato Powder 0.00% 0Black Melted Barley 0.00% 0 SD Chicken meat 0.00% 0 AFB Liver Digest0.00% 0 AFB Palatant 0.00% 0 Salt 0.00% 0 Chicken Digest 0.00% 0Stabilizer Micro Guard 1.50% 2.25 Potassium Sorbate Humectant Dried RiceSyrup 0.00% 0.00 Dried Molasses 11.00% 16.50 Sugar 0.00% 0.00 Dried RiceSyrup 15.40% 23.10 Corn Syrup 23.90% 35.85 Glycerin 15.30% 22.95 RiceSyrup 0.00% 0 Acidifier Phosphoric Acid 0.24% 0.36 Acidified CalciumSulfate Water Process water 25.00% 37.50 100.00% 150.01 0.00

TABLE 9a Batch Size 150 g Formula #2 E Glue Pregel Rice Flour 14.50%21.75 Backbone Pregel Corn Flour 0.00% 0.00 Pregel Wheat Flour 0.00%0.00 Pregel Potato 0.00% 0.00 Gelatin 0.00% 0.00 Palatants Sweet PotatoPowder 0.00% 0.00 Black Melted Barley 0.00% 0.00 SD Chicken meat 0.00%0.00 AFB Liver Digest 0.00% 0.00 AFB Palatant 0.00% 0.00 Salt 0.00% 0.00Chicken Digest 0.00% 0.00 Stabilizer Micro Guard 1.50% 2.25 PotassiumSorbate Humectant Dried Rice Syrup 0.00% 0.00 Dried Molasses 11.00%16.50 Sugar 0.00% 0.00 Dried Rice Syrup 15.40% 23.10 Corn Syrup 23.90%35.85 Glycerin 0.00% 0.00 Rice Syrup 0.00% 0.00 Acidifier PhosphoricAcid Acidified Calcium Sulfate 0.40% 0.60 Water Process water 30.00%45.00 100.00% 150.00 0.00%

TABLE 9b Batch Size 150 Formula #1 F Glue Pregel Rice Flour    0% 0 Backbone Pregel Corn Flour  8.00%  12.00 Pregel Wheat Flour  0.00% 0 Pregel Potato  8.00%  12.00 Gelatin  0.00% 0  Palatants Sweet PotatoPowder  0.00% 0  Black Melted Barley  0.00% 0  SD Chicken meat  0.00% 0 AFB Liver Digest  0.00% 0  AFB Palatant  0.00% 0  Salt  0.00% 0  ChickenDigest  0.00% 0  Stabilizer Micro Guard  1.50%  2.25 Potassium SorbateHumectant Dried Rice Syrup  0.00% 0  Dried Molasses  11.00%  16.50 Sugar 0.00%  0.00 Dried Rice Syrup  15.40%  23.10 Corn Syrup  0.00%  0.00Glycerin  12.20%  18.30 Rice Syrup  16.00%  24.00 Acidifier PhosphoricAcid Acidified Calcium Sulfate  0.40%  0.60 Water Process water  27.50% 41.25 100.00% 150.00 0.00

TABLE 10 Batch Size 150 Formula #2 F Glue Pregel Rice Flour  18.00% 27.00 Backbone Pregel Corn Flour  0.00%  0.00 Pregel Wheat Flour  0.00% 0.00 Pregel Potato  0.00%  0.00 Gelatin  0.00%  0.00 Palatants SweetPotato Powder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chickenmeat  0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00% 0.00 Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Stabilizer MicroGuard  1.50%  2.25 Potassium Sorbate Humectant Dried Rice Syrup  0.00% 0.00 Dried Molasses  11.00%  16.50 Sugar  0.00%  0.00 Dried Rice Syrup 15.40%  23.10 Corn Syrup  0.00%  0.00 Glycerin  12.20%  18.30 RiceSyrup  16.00%  24.00 Acidifier Phosphoric Acid Acidified Calcium Sulfate 0.40%  0.60 Water Process water  25.50%  38.25 100.00% 150.00 0.00%

TABLE 11 Batch Size 150 Formula #3 F Glue Pregel Rice Flour  0.00%  0.00Backbone Pregel Corn Flour  16.00%  24.00 Pregel Wheat Flour  0.00% 0.00 Pregel Potato  0.00%  0.00 Gelatin  0.00%  0.00 Palatants SweetPotato Powder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chickenmeat  0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00% 0.00 Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Stabilizer MicroGuard  1.50%  2.25 Potassium Sorbate Humectant Dried Rice Syrup  0.00%0.00 Dried Molasses  11.00%  16.50 Sugar  0.00%  0.00 Dried Rice Syrup 15.40%  23.10 Corn Syrup  0.00%  0.00 Glycerin  12.20%  18.30 RiceSyrup  16.00%  24.00 Acidifier Phosphoric Acid Acidified Calcium Sulfate 0.40%  0.60 Water Process water  27.50%  41.25 100.00% 150.00 0.00

TABLE 12 Batch Size 150 Formula #4 F Glue Pregel Rice Flour  0.00%  0.00Backbone Pregel Corn Flour  0.00%  0.00 Pregel Wheat Flour 16.00%  24.00Pregel Potato  0.00%  0.00 Gelatin  0.00%  0.00 Palatants Sweet PotatoPowder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chicken meat 0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00%  0.00Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Stabilizer Micro Guard 1.50%  2.25 Potassium Sorbate Humectant Dried Rice Syrup  0.00%  0.00Dried Molasses 11.00%  16.50 Sugar  0.00%  0.00 Dried Rice Syrup 15.40% 23.10 Corn Syrup  0.00%  0.00 Glycerin 12.20%  18.30 Rice Syrup 15.00% 22.50 Acidifier Phosphoric Acid Acidified Calcium Sulfate  0.40%  0.60Water Process water 25.00%  37.50 96.50% 144.75 0.00

TABLE 13 Batch Size 150 Formula #5 F Glue Pregel Rice Flour  0.00%  0.00Backbone Pregel Corn Flour  0.00%  0.00 Pregel Wheat Flour  0.00%  0.00Pregel Potato  15.00%  22.50 Gelatin  0.00%  0.00 Palatants Sweet PotatoPowder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chicken meat 0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00%  0.00Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Stabilizer Micro Guard 1.50%  2.25 Potassium Sorbate Humectant Dried Rice Syrup  0.00%  0.00Dried Molasses  11.00%  16.50 Sugar  0.00%  0.00 Dried Rice Syrup 15.40%  23.10 Corn Syrup  0.00%  0.00 Glycerin  12.20%  18.30 RiceSyrup  16.00%  24.00 Acidifier Phosphoric Acid Acidified Calcium Sulfate 0.40%  0.60 Water Process water  28.50%  42.75 100.00% 150.00 0.00

TABLE 14 Batch Size 150 Formula #1 G Glue Pregel Rice Flour    0% 0 Backbon Pregel Corn Flour  6.00%  9.00 Pregel Wheat Flour  0.00% 0 Pregel Potato  6.00%  9.00 Gelatin  1.50% 0  Palatants Sweet PotatoPowder  0.00% 0  Black Melted Barley  0.00% 0  SD Chicken meat  0.00% 0 AFB Liver Digest  0.00% 0  AFB Palatant  0.00% 0  Salt  0.00% 0  ChickenDigest  0.00% 0  Micro Guard  1.50%  2.25 Potassium Sorbate HumectantDried Rice Syrup  0.00% 0  Dried Molasses  13.40%  20.10 Sugar  0.00% 0.00 Dried Rice Syrup  15.40%  23.10 Corn Syrup  0.00%  0.00 Glycerin 12.20%  18.30 Rice Syrup  16.00%  24.00 Acidifier Phosphoric AcidAcidified Calcium Sulfate  0.50%  0.75 Process water  27.50%  41.25100.00% 147.75 0.00

TABLE 15 Batch Size 150 Formula #2 G Glue Pregel Rice Flour  18.00% 27.00 Backbone Pregel Corn Flour  0.00%  0.00 Pregel Wheat Flour  0.00% 0.00 Pregel Potato  0.00%  0.00 Gelatin  1.50%  2.25 Palat Sweet PotatoPowder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chicken meat 0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00%  0.00Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Micro Guard  1.50%  2.25Potassium Sorbate Humectant Dried Rice Syrup  0.00%  0.00 Dried Molasses 9.90%  14.85 Sugar  0.00%  0.00 Dried Rice Syrup  15.40%  23.10 CornSyrup  0.00%  0.00 Glycerin  12.20%  18.30 Rice Syrup  16.00%  24.00Acidifier Phosphoric Acid Acidified Calcium Sulfate  0.50%  0.75 Processwater  25.00%  37.50 100.00% 150.00 0.00%

TABLE 16 Batch Size 150 Formula #5 G Glue Pregel Rice Flour  0.00%  0.00Backbone Pregel Corn Flour  0.00%  0.00 Pregel Wheat Flour  0.00%  0.00Pregel Potato  10.00%  15.00 Gelatin  0.00%  0.00 Palatants Sweet PotatoPowder  0.00%  0.00 Black Melted Barley  0.00%  0.00 SD Chicken meat 0.00%  0.00 AFB Liver Digest  0.00%  0.00 AFB Palatant  0.00%  0.00Salt  0.00%  0.00 Chicken Digest  0.00%  0.00 Micro Guard  1.50%  2.25Potassium Sorbate Humectant Dried Rice Syrup  0.00%  0.00 Dried Molasses 15.90%  23.85 Sugar  0.00%  0.00 Dried Rice Syrup  15.40%  23.10 CornSyrup  0.00%  0.00 Glycerin  12.20%  18.30 Rice Syrup  16.00%  24.00Acidifier Phosphoric Acid Acidified Calcium Sulfate  0.50%  0.75 Processwater  28.50%  42.75 100.00% 150.00 0.00

Example 2. Preparation and Composition of an Aspect of a Pilling Treat

To prepare the outer portion of the animal treat, a Dry mix, a Slurry,and a Digest are first prepared (Table 17). The Digest is prepared asfollows:

-   -   Add Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

TABLE 17 Batch Size: Dry 10  Batch Size: Slurry 5 Batch Size: Digest 6Ingredient % Total Pounds Sweet Rice flour  60.89%  6.09 Waxy Maize: 0.00%  0.00 Stabilized Rice Bran  7.86%  0.79 Sweet Potato Powder 7.86%  0.79 Dried Molasses  0.00%  0.00 Gelatin -  4.72%  0.47 SDChicken meat  2.75%  0.28 AFB Liver Digest  1.18%  0.12 Dried Rice Syrup 4.72%  0.47 Dried Egg Yolk Product  3.14%  0.31 Salt  0.68%  0.07 MicroGuard  2.75%  0.28 AFB Palatant  0.16%  0.02 NaturOx Plus  0.16%  0.02Black Malted Barley  0.79%  0.08 Poultry Meal  2.36%  0.24 Total 100.00%10.00 Chicken meat  36.36%  1.82 Glycerin  36.36%  1.82 Rice Syrup 64DE 27.27%  1.36 Total 100.00%  5.00 Chicken  29.50%  1.77 AcidifiedCalcium Sulfate  26.25%  1.58 Water  44.25%  2.65 Total 100.00%  6.00

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 18 Dry as % of Formula: 63.61% Water as % of dry feed 17.29%Slurry as % of Formula: 22.00% Slurry as % of dry feed 34.59% Digest as% of Formula:  3.39%

The final composition of the outer portion is shown in Table 19.

TABLE 19 Fresh Total Ingredient Dry Mix Slurry Digest  38.73% Sweet Riceflour 60.89%  0.00% Waxy Maize:  0.00%  5.00% Stabilized Rice Bran ( 7.86%  5.00% Sweet Potato Powder  7.86%  0.00% Dried Molasses  0.00% 3.00% Gelatin -  4.72%  1.75% SD Chicken meat  2.75%  0.75% AFB LiverDigest  1.18%  3.00% Dried Rice Syrup  4.72%  2.00% Dried Egg YolkProduct  3.14%  0.43% Salt  0.68%  1.75% Micro Guard  2.75%  0.10% AFBPalatant  0.16%  0.10% NaturOx Plus  0.16%  0.50% Black Malted Barley 0.79%  1.50% Poultry Meal  2.36%  0.00%  0.00%  8.00% Chicken meat 36.36%  8.00% Glycerin  36.36%  6.00% Rice Syrup 64DE  27.27%  1.00%Chicken  29.50%  0.89% Acidified Calcium Sulfate  26.25%  1.50% Water 44.25%  11.00% Process Water 100.0% 100.00% 100.00% 100.00% 63.61%22.000%  3.39%

To prepare the adhesive portion of the animal treat, a Dry mix, aSlurry, and a Digest are first prepared (Table 20). The Digest isprepared as follows:

-   -   Add Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 20 Batch Size: Dry 10  Batch Size: Slurry 5 Batch Size: FreshDigest 6 Ingredient % Total Pounds Sweet Rice flour  12.16% 1.22  WaxyMaize:  31.66% 3.17  Stabilized Rice Bran  0.00% 0.00  Sweet PotatoPowder  0.00% 0.00  Dried Molasses  28.59% 2.86  Gelatin -  3.65% 0.36 SD Chicken meat  4.86% 0.49  AFB Liver Digest Optimizor  0.61% 0.06 Dried Rice Syrup 42DE  9.73% 0.97  Dried Egg Yolk Product  0.00% 0.00 Salt  1.22% 0.12  Micro Guard  3.65% 0.36  AFB Palatant  3.65% 0.36 NaturOx Plus  0.24% 0.02  Black Malted Barley  0.00% 0.00   0.00% 0.00 Total 100.00% 10.00  Chicken meat  16.22% 0.811 Glycerin  43.24% 2.162Rice Syrup  40.54% 2.027 Total 100.00% 5.000 Chicken  34.60% 2.076Acidified Calcium Sulfate  30.10% 1.806 Water  34.60% 2.076 Total 99.31% 5.958

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 21 Dry as % of Formula: 41.13% Water as % of dry feed 46.19%Slurry as % of Formula: 37.00% Slurry as % of dry feed 89.96% FreshDigest as % of Formula:  2.89%

The final composition of the adhesive portion is shown in Table 22.

TABLE 22 Total Ingredient Dry Mix Slurry Digest  5.00% Sweet Rice flour12.16%  13.02% Waxy Maize: 31.66%  0.00% Stabilized Rice Bran  0.00% 0.00% Sweet Potato Powder  0.00%  11.76% Dried Molasses 28.59%  1.50%Gelatin -  3.65%  2.00% SD Chicken meat  4.86% AFB Liver Digest  0.25%Optimizor  0.61%  4.00% Dried Rice Syrup  9.73%  0.00% Dried Egg YolkProduct  0.00%  0.50% Salt  1.22%  1.50% Micro Guard  3.65%  1.50% AFBPalatant  3.65%  0.10% NaturOx Plus  0.24%  0.00% Black Malted Barley 0.00%  0.00% Poultry Meal  0.00%  0.00%  0.00%  6.00% Chicken meat16.22%  16.00% Glycerin 43.24%  15.00% Rice Syrup 40.54%  1.00% Chicken34.60%  0.87% Acidified Calcium Sulfate 30.10%  1.00% Water 34.60% 0 19.00% Process Water 0 100.00% 100.0% 100.0% 99.31% 41.13% 37.00% 2.87%

Example 3. Preparation and Composition of an Aspect of a Pilling Treat

To prepare the outer portion of the animal treat, a Dry mix, a Slurry,and a Digest are first prepared (Table 23). The Digest is prepared asfollows:

-   -   Add Simmons Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

TABLE 23 Batch Size: Dry 10  Batch Size: Slurry 5 Batch Size: Digest 6Ingredient % Total Pounds Sweet Rice flour  56.93%  5.69 Waxy Maize 0.00%  0.00 Stabilized Rice Bran  8.83%  0.88 Sweet Potato Powder 8.83%  0.88 Dried Molasses  0.00%  0.00 Gelatin -  3.53%  0.35 SDChicken meat  3.97%  0.40 AFB Liver Digest Optimizor  1.32%  0.13 DriedRice Syrup  5.30%  0.53 Dried Egg Yolk Product  3.53%  0.35 Salt  0.76% 0.08 Micro Guard  3.09%  0.31 AFB Palatant  0.18%  0.02 NaturOx Plus 0.18%  0.02 Black Malted Barley  0.88%  0.09 Poultry Meal  2.65%  0.26Total 100.00% 10.00 Chicken meat  33.33%  1.67 Glycerin  41.67%  2.08Rice Syrup  25.00%  1.25 Total 100.00%  5.00 Chicken  29.50%  1.77Acidified Calcium Sulfate  29.50%  1.77 Water  41.00%  2.46 Total100.00%  6.00

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 24 Dry as % of Formula: 56.61% Water as % of dry feed 28.26%Slurry as % of Formula: 24.00% Slurry as % of dry feed 42.40% Digest as% of Formula: 3.39%

The final composition of the outer portion is shown in Table 25.

TABLE 25 Dry Fresh Total Ingredient Mix Slurry Digest 32.23% Sweet Riceflour 56.93% 0.00% Waxy Maize 0.00% 5.00% Stabilized Rice Bran 8.83%5.00% Sweet Potato Powder 8.83% 0.00% Dried Molasses 0.00% 2.00% Gelatin3.53% 2.25% SD Chicken meat 3.97% 0.75% AFB Liver Digest 1.32% OptimizorB21029 3.00% Dried Rice Syrup 5.30% 2.00% Dried Egg yolk 3.53% product0.43% Salt 0.76% 1.75% Micro Guard 3.09% 0.10% AFB Palatant 0.18% 0.10%NaturOx Plus 0.18% 0.50% Black Malted Barley 0.88% 1.50% Poultry Meal2.65% 0.00% 0.00% 8.00% Chicken meat 33.33% 10.00% Glycerin 41.67% 6.00%Rice Syrup 25.00% 1.00% Chicken 29.50% 1.00% Acidified Calcium 29.50%Sulfate 1.39% Water 41.00% 16.00% Process Water 100.0% 100.00% 100.00%100.00% 56.61% 24.000% 3.39%

To prepare the adhesive portion of the animal treat, a Dry mix, aSlurry, and a Digest are first prepared (Table 26). The digest isprepared as follows:

-   -   Add Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 26 Batch Size: Dry 10 Batch Size: Slurry 5 Batch Size: FreshDigest 6 Ingredient % Total Pounds Sweet Rice flour 8.37% 0.84 WaxyMaize 33.47% 3.35 Stabilized Rice Bran 0.00% 0.00 Sweet Potato Powder0.00% 0.00 Dried Molasses 27.89% 2.79 Gelatin - 2.79% 0.28 SD Chickenmeat 5.58% 0.56 AFB Liver Digest Optimizor 0.70% 0.07 Dried Rice Syrup11.16% 1.12 Dried Egg Yolk Product 0.00% 0.00 Salt 1.39% 0.14 MicroGuard 4.18% 0.42 AFB Palatant 4.18% 0.42 NaturOx Plus 0.28% 0.03 BlackMalted Barley 0.00% 0.00 0.00% 0.00 Total 100.00% 10.00 Chicken meat16.67% 0.833 Glycerin 44.44% 2.222 Rice Syrup 64DE 38.89% 1.944 Total100.00% 5.000 Chicken 34.48% 2.069 Acidified Calcium Sulfate 34.48%2.069 Water 31.03% 1.862 Total 100.00% 6.000

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 27 Dry as % of Formula: 35.85% Water as % of dry feed 70.43%Slurry as % of Formula: 36.00% Slurry as % of dry feed 100.42% FreshDigest as % of Formula: 2.90%

The final composition of the adhesive portion is shown in Table 28.

TABLE 28 Dry Total Ingredient Mix Slurry Digest 3.00% Sweet Rice flour8.37% 12.00% Waxy Maize 33.47% 0.00% Stabilized Rice 0.00% Bran 0.00%Sweet Potato 0.00% Powder 10.00% Dried Molasses 27.89% 1.00% Gelatin -2.79% 2.00% SD Chicken meat 5.58% AFB Liver Digest 0.25% Optimizor 0.70%4.00% Dried Rice Syrup 11.16% Dried Egg Yolk 0.00% Product 0.00% 0.50%Salt 1.39% 1.50% Micro Guard 4.18% 1.50% AFB Palatant 4.18% 0.10%NaturOx Plus 0.28% 0.00% Black Malted 0.00% Barley 0.00% Poultry Meal0.00% 0.00% 0.00% 6.00% 16.67% 16.00% Glycerin 44.44% 14.00% Rice Syrup38.89% 1.00% Chicken 34.48% Acidified Calcium 1.00% Sulfate 34.48% 0.90%Water 31.03% 0 25.25% Process Water 0 100.00% 100.0% 100.0% 100.00%35.85% 36.00% 2.90%

Example 4. Preparation and Composition of an Aspect of a Pilling Treat

To prepare the outer portion of the animal treat, a Dry mix, a Slurry,and a Digest are first prepared (Table 29). The Digest is prepared asfollows:

-   -   Add Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

TABLE 29 Batch Size: Dry 10 Batch Size: Dry 5 Batch Size: Dry 6Ingredient % Total Pounds Sweet Rice flour 55.95% 5.59 Waxy Maize 0.00%0.00 Stabilized Rice Bran 10.41% 1.04 Sweet Potato Powder 8.68% 0.87Dried Molasses 0.00% 0.00 Gelatin - 3.47% 0.35 SD Chicken meat 3.91%0.39 AFB Liver Digest Optimizor 1.30% 0.13 Dried Rice Syrup 42DE 5.21%0.52 Dried Egg Yolk Product 3.47% 0.35 Salt 0.75% 0.07 Micro Guard 3.04%0.30 AFB Palatant 0.17% 0.02 NaturOx Plus 0.17% 0.02 Black Malted Barley0.87% 0.09 Poultry Meal 2.60% 0.26 Total 100.00% 10.00 Pro-TempStabilized 33.33% 1.67 Chicken meat (Natural) version Glycerin 41.67%2.08 Rice Syrup 64DE 25.00% 1.25 Total 100.00% 5.00 Chicken 29.50% 1.77Acidified Calcium Sulfate 29.50% 1.77 Water 41.00% 2.46 Total 100.00%6.00

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 30 Dry as % of Formula: 57.61% Water as % of dry feed 26.04%Slurry as % of Formula: 24.00% Slurry as % of dry feed 41.66% Digest as% of Formula: 3.39%

The final composition of the outer portion is shown in Table 31.

TABLE 31 Ingredient No. Dry Fresh Total Ingredient Mix Slurry Digest32.23% Sweet Rice flour 55.95% 0.00% Waxy Maize 0.00% 6.00% StabilizedRice Bran 10.41% 5.00% Sweet Potato Powder 8.68% 0.00% Dried Molasses0.00% 2.00% Gelatin - 3.47% 2.25% SD Chicken meat 3.91% 0.75% AFB LiverDigest 1.30% Optimizor 3.00% Dried Rice Syrup 5.21% 42DE 2.00% Dried EggYolk 3.47% Product 0.43% Salt 0.75% 1.75% Micro Guard 3.04% 0.10%AFBPalatant 0.17% 0.10% NaturOx Plus 0.17% 0.50% Black Malted Barley0.87% 1.50% Poultry Meal 2.60% 0.00% 0.00% 8.00% Chicken meat 33.33%10.00% Glycerin 41.67% 6.00% Rice Syrup 25.00% 1.00% Chicken 29.50%1.00% Acidified Calcium 29.50% Sulfate 1.39% Water 41.00% 15.00% ProcessWater 100.0% 100.00% 100.00% 100.00% 57.61% 24.000% 3.39%

To prepare the adhesive portion of the animal treat, a Dry mix, aSlurry, and a Digest are first prepared (Table 32). The digest isprepared as follows:

-   -   Add Chicken Meat to digest preparation tank,    -   Add Acidified Calcium Sulfate and Water to Digest preparation        tank,    -   Mix until uniform,    -   Transfer to Slurry Tank,    -   Heat to 130° F. and hold for 15 minutes.

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 32 Batch Size: Dry 10 Batch Size: Slurry 5 Batch Size: FreshDigest 6 Ingredient % Total Pounds Sweet Rice flour 8.14% 0.81 WaxyMaize 35.28% 3.53 Stabilized Rice Bran 0.00% 0.00 Sweet Potato Powder0.00% 0.00 Dried Molasses 27.14% 2.71 Gelatin - 2.71% 0.27 SD Chickenmeat 5.43% 0.54 AFB Liver Digest Optimizor 0.68% 0.07 Dried Rice Syrup42DE 10.85% 1.09 Dried Egg Yolk Product 0.00% 0.00 Salt 1.36% 0.14 MicroGuard 4.07% 0.41 AFB Palatant 4.07% 0.41 NaturOx Plus 0.27% 0.03 BlackMalted Barley 0.00% 0.00 0.00% 0.00 Total 100.00% 10.00 Chicken meat16.67% 0.833 Glycerin 44.44% 2.222 Rice Syrup 38.89% 1.944 Total 100.00%5.000 Chicken 34.48% 2.069 Acidified Calcium Sulfate 34.48% 2.069 Water31.03% 1.862 Total 100.00% 6.000

The “Digest” is made in a Slurry Tank first before batching “Slurry” and“Slurry” is batched on top of “Digest”.

TABLE 33 Dry as % of Formula: 36.85% Water as % of dryf eed 65.81%Slurry as % of Formula: 36.00% Slurry as % of dry feed 97.69% FreshDigest as % of Formula: 2.90%

The composition of the adhesive portion is shown in Table 34.

TABLE 34 Dry Total Ingredient Mix Slurry Digest 3.00% Sweet Rice flour8.14% 13.00% Waxy Maize 35.28% 0.00% Stabilized Rice 0.00% Bran 0.00%Sweet Potato 0.00% Powder 10.00% Dried Molasses 27.14% 1.00% Gelatin -2.71% 2.00% SD Chicken meat 5.43% AFB Liver Digest 0.25% Optimizor 0.68%4.00% Dried Rice Syrup 10.85% Dried Egg Yolk 0.00% Product 0.00% 0.50%Salt 1.36% 1.50% Micro Guard 4.07% 1.50% AFB Palatant 4.07% 0.10%NaturOx Plus 0.27% 0.00% Black Malted 0.00% Barley 0.00% Poultry Meal0.00% 0.00% 0.00% 6.00% 16.67% 16.00% Glycerin 44.44% 14.00% Rice Syrup38.89% 1.00% Chicken 34.48% Acidified Calcium 1.00% Sulfate 34.48% 0.90%Water 31.03% 0 24.25% Process Water 0 100.00% 100.0% 100.0% 100.00%36.85% 36.00% 2.90%

Example 5. Composition of an Aspect of Flavor Bits

Flavor bits are used as particulate material to be delivered to thetreat during production. The particulate material can be used to coatadhesive parts exposed during preparation of the treat. The compositionof the flavor bits can be as shown in Table 35.

In some aspects, the flavor bits are prepared by extruding thecomposition. A production die that can be used for this productcomprises a 1.5 mm round hole. The product can be slightly expanded offthe die when extruded. The slight expansion can ease in reducing sizethrough hammer mill. A final length of the product can be 0.5 mm.

TABLE 35 Dry Fresh Total Ingredient Mix Slurry Digest 21.93% Brown RiceFlour 28.66% 6.00% sweet potato flour 7.84% 7.00% Whole Oat Flour 9.15%10.00% Pea Starch- 13.07% pregelatinized 10.00% Pregelatinized 13.07%Potato Starch 2.00% Spray Dried 2.61% Chicken 2.00% Poultry Meal 2.61%1.75% MicrGard 100 2.29% 5.00% Brown Sugar 6.53% 5.00% Dried Molasses6.53% Cane Juice 2.00% Gelatin, 2.61% 1.00% Egg Product: 1.31% 0.50%Salt 0.65% 2.25% Flax Seed Meal 2.94% 0.10% Nature Ox Plus 0.13% 0.00%0.00% 0.00% 0.00% 0.00% 0.00% 0.00% 0.00% 2.00% Brown Rice Syrup 13.11%0.25% Liquid Smoke, 1.64% 1.00% water 6.56% 12.00% Glycerin 78.69% 0.00%0.00% 1.00% Chicken 31.06% 0.80% Acidified Calcium 24.84% Sulfate 1.42%Water 44.10% 5.00% Process Water 100.00% 100.00% 100.00% 100.00% 76.53%15.25% 3.22%

TABLE 36 Dry as % of Formula: 76.53% Water as % of dry feed 6.533%Slurry as % of dry Formula: 15.25% Slurry as % of dry feed 19.93% FreshDigest as % of Formula 3.22%

Example 6. Strength of the Adhesive Portion

The strength (“cling”) of the adhesive portion was measured using amethod comprising the steps of:

-   -   1) Filling a sample cup (1.5″ diameter Water Activity sample        cup) half way with sample adhesive to be tested (FIG. 12).    -   2) Pressing a medication tablet having an anchor attached        thereon into the adhesive to assure sample is solidly filling        the cup (FIG. 11), and covering the container and let stand for        8 to 24 hrs.    -   3) Pre-weighing a control tablet with anchor attachment and        documenting the starting weight of the tablet.    -   4) Uncovering the sample cup and adhering the anchored tablet by        pressing only the face of the anchored tablet into the sample to        be tested. The tablet does not penetrate the sample below the        face of the tablet.    -   5) Loading the adhered tablet onto the scale apparatus by        threading the string through the anchor attachment    -   6) Slowly pulling down on the sample cup while watching the        force exerted on scale until the tablet detaches from the        sample. The maximum force exerted to detach the tablet is noted.    -   7) Documenting the maximum force exerted on the scale to detach        the tablet.    -   8) Weighing the tablet with the sample residue that remained on        the tablet and document weight.    -   9) Verifying the starting weight of the tablet by wiping off        adhesive residue and weighing the cleaned tablet. Wipe the        tablet and verify the starting weight of the tablet has returned        and is free of any sample    -   10) Repeating steps 4 through 7 two more times, documenting        weights after each removal from sample.

The results obtained using this method and multiple samples of theadhesive portion are shown in Table 37. Control adhesives fromcommercially available pilling treats were also measured. The resultsclearly show the cling of the adhesive portion when compared to thecling of the control adhesives. In essence, none of the controladhesives were capable of attaching to tablets. The physicalcharacteristic of each control adhesive and various samples of theadhesive portion of the instant disclosure are shown in Table 38.

TABLE 37 Pilling treat cling test showing treat material retained onadhesive portions Pill Weight After Before pulling % of Oval Capletpressing out of Average Treat tablet Tablet used into Pill Pill Treat wtafter Material Retained weight for test Treat 1 2 3 on Pill gain Vet IQ1.52 1.52 1.52 1.52 1.5200 0.0000 0.00% Pilling Treat Pill Pocket 1.521.52 1.52 1.52 1.52 0.0000 0.00% Duck & Pea flavor Pill Pocket 1.52 1.521.52 1.52 1.52 0.0000 0.00% Hickory Smoke Flavor Milk Bone 1.52 1.521.52 1.52 1.52 0.0000 0.00% Pill Pouch (Chicken) Vets + 1.52 1.52 1.521.52 1.52 0.0000 0.00% Choice Pill Treats (Peanut) Sample 2C 1.59 1.791.81 1.89 1.83 0.2400 15.1% Sample 3C 1.61 1.68 1.66 1.7 1.68 0.07004.3% Sample 5C 1.6 1.68 1.76 1.69 1.71 0.1100 6.9% Sample. 6C 1.53 1.541.54 1.55 1.54 0.0133 0.9% Sample. 1D 1.52 1.55 1.56 1.59 1.57 0.04673.1% Sample. 1E 1.53 1.71 1.65 1.64 1.67 0.1367 8.9% Sample 2E 1.52 1.651.77 1.73 1.72 0.1967 12.9% Sample. 1F 1.61 1.7 1.65 1.73 1.69 0.08335.2% Sample. 2F 1.6 1.75 1.84 1.85 1.81 0.2133 13.3% Sample. 3F 1.6 1.681.7 1.69 1.69 0.0900 5.6% Sample. 4F 1.61 1.8 1.76 1.9 1.82 0.2100 13.0%Sample. 5F 1.53 1.63 1.65 1.69 1.66 0.1267 8.3% Sample 1G 1.67 1.76 1.811.77 1.78 0.1100 6.6% Sample. 2G 1.67 1.88 1.85 1.9 1.88 0.2067 12.4%Sample. 5G 1.68 1.73 1.81 1.77 1.77 0.0900 5.4%

TABLE 38 Physical characteristics of pilling treats Material Cling onPill: one side exposure Water Moisture (% Pill Adhesive Activity contentweight gain) strength texture Vet IQ 0.337 17% 0.00% 12 g firm treatPilling max dough Treat Pill Pocket 0.625 31% 0.00% 32 g very soft Duc k& max dough Pea flavor Pill Pocket 0.627 32% 0.00% 32 g very softHickory max dough Smoke Flavor Milk Bone 0.71 30% 0.00% 38 g very softPill Pouch max dough (Chicken) Vets + 0.334 17% 0.00% 12 g firm treatChoice max dough Pill Treats (Peanut) Sample 2C 0.79 38% 15.10% 7.5 gvery soft gel Sample 3C 0.84 39% 4.30% 48 g med-firm gel Sample 5C 0.8139% 6.90% 184g g med-firm gel Sample. 6C 0.78 35% 0.90% 163g g firm gelSample. 1D 0.75 36% 3.10% 118 g firm gel Sample. 1E 0.81 35% 8.90% 193 gfirm gel Sample 2E 0.8 37% 12.90% 7 g very weak gel: Pourable Sample. 1F0.77 35% 5.20% 93 g very firm gel Sample. 2F 0.71 33% 13.30% 12.5 gslightly flowable Sample. 3F 0.78 34% 5.60% 153 g firm gel Sample. 4F0.77 30% 13.00% 123 g soft gel Sample. 5F 0.8 35% 8.30% 3 g very firmgel Sample 1G 0.79 34% 6.60% 72 g med-firm gel Sample. 2G 0.75 32%12.40% 18 g soft gel Sample. 5G 0.78 35% 5.40% 58 g med-firm gel

Example 7. Composition of an Inner Portion

An inner portion can comprise the ingredients shown in Table 39.

TABLE 39 Dry Total Ingredient Mix Slurry Digest 3.00% Sweet Rice flour8.14% (Waxy Rice) 13.00% Waxy Maize 35.28% 0.00% Stabilized Rice Bran0.00% (Riceland) 0.00% Sweet Potato Powder 0.00% 10.00% Dried Molasses27.14% 1.00% Gelatin 2.71% 2.00% SD Chicken meat 5.43% 0.25% AFB LiverDigest 0.68% Optimizor B21029 4.00% Dried Rice Syrup 42DE 10.85% 0.00%Dried Egg Yolk Product 0.00% 0.50% Salt 1.36% 1.50% Micro Guard 4.07%1.50% AFB 264 Palatant 4.07% 0.10% NaturOx Plus 0.27% 0.00% Black MaltedBarley 0.00% 0.00% Poultry Meal 0.00% 0.00% 0.00% 6.00% 16.67% 16.00%Glycerin 44.44% 14.00% Rice Syrup 64DE 38.89% 1.00% Simmon's Stabilized34.48% Chicken 1.00% Acidified Calcium 34.48% Sulfate 0.90% Water 31.03%0 24.25% Process Water 0 100.00% 100.0% 100.0% 100.00% 36.85% 36.00%2.90%

The present disclosure illustratively described herein suitably may bepracticed in the absence of any element or elements, limitation orlimitations that are not specifically disclosed herein. Thus, forexample, in each instance herein any of the terms “comprising”,“consisting essentially of”, and “consisting of” may be replaced witheither of the other two terms. The terms and expressions which have beenemployed are used as terms of description and not of limitation, andthere is no intention that in the use of such terms and expressions ofexcluding any equivalents of the features shown and described orportions thereof, but it is recognized that various modifications arepossible within the scope of the present disclosure claimed. Thus, itshould be understood that although the present disclosure has beenspecifically disclosed by preferred aspects and optional features,modification and variation of the concepts herein disclosed may beresorted to by those skilled in the art, and that such modifications andvariations are considered to be within the scope of this invention asdefined by the appended claims.

What is claimed is:
 1. A method of preparing a dual-textured foodproduct comprising an inner portion and an outer portion partiallysurrounding the inner portion, the method comprising: a. providing orhaving provided an adhesive first food material for forming the adhesiveportion comprising from about 5% to about 50% w/w of one or more sugars;a water content of about 15% w/w or more; a starch comprising a highcontent of amylopectin or a high ratio of amylopectin to amylose; and afat content of 3% or less w/w; b. providing or having provided a secondfood material for forming the outer portion; and c. partially or fullycovering the adhesive first food material with the second food materialto thereby form the dual-textured food product.
 2. The method of claim1, further comprising co-extruding the first and second food materialsto form a co-extruded food product comprising an extruded outer portioncomprising a center volume at least partially surrounding the adhesiveportion.
 3. The method of claim 2, further comprising subjecting thefirst food material, the second food material, or the first and secondfood material to sufficiently elevated temperature to cook the firstfood material, the second food material, or the first and second foodmaterial as the materials are extruded.
 4. The method of claim 3,wherein the elevated temperatures are about 130° F. or about 195° F. toabout 205° F.
 5. The method of claim 2, further comprising cutting theco-extruded product into cut pieces to thereby form the dual-texturedfood product.
 6. The method of claim 5, wherein the adhesive innerportion of the cut piece is exposed.
 7. The method of claim 1, furthercomprising coating the food product with a particulate material.
 8. Themethod of claim 7, wherein the particulate material is flavor bits, acompatible powder, or a combination thereof.
 9. The method of claim 8,wherein the powder material is magnesium stearate.
 10. The method ofclaim 2, wherein the first and second food materials are co-extrudedusing a co-extrusion device comprising a first extruder for extrudingthe adhesive first portion, a second extruder for extruding the secondfood material, a manifold for combining the extruded first and secondfood materials, and a die assembly for combining the extruded first andsecond food materials to form a co-extruded product comprising an outerportion at least partially surrounding the adhesive portion.
 11. Themethod of claim 2, wherein the first food material is co-extruded withthe second food material at a volumetric flow rate sufficient tocompletely and tightly fill a void center volume of the extruded outerportion.
 12. The method of claim 2, wherein the first food material isco-extruded with the second food material at a volumetric flow ratesufficient to partially fill a void center volume of the extruded outerportion.
 13. The method of claim 1, wherein the adhesive first foodmaterial comprises a water activity ranging from about 0.70 to 0.85. 14.The method of claim 1, wherein the food product is a dual texturedanimal treat.